Have you ever eaten delicata squash? No? If you haven’t you’re missing a treat. These aren’t like your typical big, pulpy squashes that rely on other ingredients to taste good. These guys have “yum” down solid. They have earned a revered place in my garden and I look forward to them every year. (These were at Sunny Farms. I’ve eaten most of my 2015 crop.)
Cut them in half lengthwise and scrape out the pulp and seeds. Then cut them into inch thick half rounds. Toss them with olive oil, salt, and pepper. Spread them evenly on a roasting pan in a preheated oven at 425 degrees. Roast for about 20 minutes, then flip them over for another 15-20 minutes. The naturally sweet squash carmelizes beautifully and the skin is completely edible.